Mini Cheesecake Bites
These creamy, bite-sized cheesecakes feature a buttery graham cracker crust, ideal for portion-controlled desserts and easy entertaining with optional fresh berry and chocolate toppings.
Equipment
- 1 muffin pan lined with paper liners
- 1 mixing bowl for crust and filling
- 1 electric mixer to beat filling ingredients
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter 60 g
- 8 oz cream cheese softened (225 g)
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Optional toppings: fresh berries fruit sauce or jam, chocolate drizzle
Instructions
- Preheat oven to 325°F (165°C) and line a muffin pan with paper liners.
- Combine graham cracker crumbs, sugar, and melted butter to form the crust.
- Press about 1 tablespoon of the crust mixture firmly into each paper liner to create the base.
- Beat cream cheese and sugar until smooth, then add the egg and vanilla extract and mix until creamy.
- Spoon the cheesecake filling over the crusts, filling each about three-quarters full.
- Bake the mini cheesecakes for 18 minutes until the centers are just set.
- Allow to cool at room temperature before refrigerating for 1 to 2 hours.
- Top with fresh berries, fruit sauce, or chocolate drizzle before serving.
Notes
- Do not overmix the batter to prevent cracks.
- Chill fully for best texture.
- Use a spoon or small glass to press crust evenly.